Lighthouse keeper’s redfish tacos

Difficulty level :
Preparation time : 5 min
Cooking : 10 min
Servings : 2 to 4 people

Mexican-style redfish tacos.

A creation of the Exploramer team; ; recipe taken from “Vins et Gastronomie Fourchette bleue 2021” and the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Allergens

Egg-free
Lactose-free
Nut-free

Ingredients

1 fillet of beaked redfish, approx. 125 g (¼ lb)
60 g (¼ cup) canned corn kernels
60 g (¼ cup) canned kidney beans
1 red onion
8 cherry tomatoes
15 ml (1 Tbsp) extra virgin olive oil
Fresh cilantro
½ lemon
½ lime
2 hard taco shells or 4 to 6 corn tortillas
Salt and pepper to taste
Optional toppings:
Avocado, diced
Black olives, sliced
Tabasco or sriracha sauce
Grated cheese or feta cubes

Preparation

Pre-heat oven to 230°C (450°F).
Line a cooking sheet with parchment paper, place the fish and cook for approximately 10 minutes.
Rinse and strain the corn and kidney beans.
Finely mince the onion and cut the cherry tomatoes in half.
In a bowl, mix the ingredients (except for the optional toppings) together with the fish morsels.
Add a spritz of lemon juice and lime juice. Salt and pepper, toss carefully.
Place this mix in the taco shells or tortillas (best slightly pre-warmed in a frying pan).
Garnish with optional toppings according to individual preferences.